In Conversation with Boram Um, of Fazenda Um—Brazilian Barista Champion May 29, 2023Maureen Brockman Knowing where your coffee comes from is essential in specialty coffee, but getting to know your producers is the cherry on top! We had a unique opportunity to sit down...
Meet Jam Jar's Producers: Tega & Tula March 23, 2023Nelson Phu Tega & Tula, West Arsi Washing Station, Sidamo, Ethiopia The coffee industry is constantly evolving, with coffee farming becoming increasingly advanced and coffee quality improving over time. That's why when selecting our...
Sip on Something Special: Meet Gesha Village March 03, 2023Nelson Phu Gesha Village, Bench Maji Zone, Ethiopia At Rosso Coffee Roasters, we believe that knowing the origin of your coffee can enhance your appreciation and enjoyment of the wonderful beverage of...
Coffee for the Future: Becoming B Corp Certified February 27, 2023Erik Parkin Since Rosso’s inception in 2007, we’ve searched for ways to do better business. This drive has led to us pursuing and becoming B Corp Certified, which is “...a designation that...
Experimental Processing—Spotlight on Infused Coffees February 23, 2023nelson phu Coffee Processing Explained All coffee beans start as coffee cherries that grow on trees and ripen over time. Each cherry typically contains two seeds, which are the coffee beans. To...
Capsule Brewing Tips January 17, 2023nelson phu1 comment Top Five Best Brewing Tips for Making Capsule Coffee. 1. Clean your machine! A clean machine is a happy machine. Coffee has natural oils that build up over time inside...
Mocha Peanut Butter Truffle Recipe December 05, 2022Maureen Brockman Holiday baking with Rosso instant coffee. These no-bake Mocha Peanut Butter Truffles (balls) are absolutely delicious and so easy to make! They're so moreish, we can't stop at one.
Festive Cocktail Recipes December 17, 2021Steph Hoegh Whether you plan to turn up, or settle in this holiday season, we wanted to curate some festive cocktails to get you in the mood. These three cocktail recipes are...
Advanced Latte Art Tips September 17, 2021nelson phu Latte art can be tricky; it's not exactly drawing and it's not the easiest technique to explain. For the average barista, dedicating time to actively practice latte art can be...
Sweetness, Acidity, and Body Explained September 02, 2021cole torode1 comment Why we highlight these three tasting indicators on our coffee bags.
In Conversation with Paul Stephens August 19, 2021Melody Griffin Dowdy1 comment I sat down with Paul Stephens, Rosso’s head roaster, and asked him about all things roasting. I learned a lot about what it requires to take your coffee from the...
The Future of Consistency & Quality at Rosso August 12, 2021Steph Hoegh A few weeks ago, two SOVDA Pearl Mini’s were integrated into our roasting process here at Rosso’s Headquarters. What is a SOVDA, you ask? In short, it is an automated coffee...